Pineapple Tarts


Pineapple Tarts

Stewed pineapple in freshly baked tarts
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Chinese
Servings 10 people


For the Jam:

  • 250 gm Fresh pineapple grated, drain the juices /water
  • 150 gm Sugar this is according to your desired sweetness
  • 1 tbsp Lemon juice
  • 1 no Cinnamon for Nyonya style/flavour, Karuvapatta


  • Cut the butter into cubes. Sieve the flour, corn flour, salt and icing sugar into a mixing bowl.
  • Rub in the butter cubes with your hands until its crumbly.
  • Add egg yolk and milk and mix until it forms a dough.
  • Roll pastry into 0.5 mm thickness and stamp out with a cutter.
  • Press about 0.25 cm deep in the center of the tart.
  • Add one teaspoon of jam filling (rolled into small ball). :-There are a few pineapple tart patterns - the flowery, rolls or shortcake types - its up to you.
  • Bake in a lined baking tray for 15-20 minutes at 180C.
  • Cool the tarts and store in a container.
  • For making the jam: 1)Bring the grated pineapple, cinnamon sugar and lemon juice to a boil.
  • Let it simmer for 30 minutes or until it thickens.
  • Sieve in half a teaspoon of cornflour. :- cook it until it is sticky in its texture.
  • Let it cool down. :-(best to refrigerate overnight).
  • You can roll into small balls for the tarts.
Tried this recipe?Let us know how it was!

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